Chantilly Cream: Place all of the ingredients for the chantilly cream in the bowl of a stand mixer and beat for 5 minutes.

Pear Charlotte: Pour the juice from the pears and the kirsch into a shallow dish. Soak the biscuits briefly in the juice then place in a single layer at the bottom of a charlotte mould, or a deep bowl, and around the sides.

Add a layer of chantilly cream then a layer of pears then another layer of biscuits. Continue the layers until all ingredients are used.

Refrigerate for 12 hours. Then turn out on to a plate. Serve chilled and decorated with fresh fruit of your choice.